Where culinary fusion, creativity and elegance shape Oborozuki’s narrative.

Oborozuki’s dining room offers a refined and contemporary setting overlooking Circular Quay. Framed by floor-to-ceiling windows, the space is bathed in natural light, highlighting the understated elegance of timber furnishings.
Oborozuki’s Teppanyaki room blends modern Japanese design with refined elegance. Guests are seated around a sleek teppanyaki grill, where skilled chefs perform with precision and artistry.
A refined take on beef tartare, served over a crisp potato paillasson and topped with smoked unagi and beetroot. Finished with tamari soy and a touch of red chili oil, then garnished with pink and red edible flowers.


“I aim to present a fresh, contemporary interpretation of Japanese cuisine, enriched by the precision and finesse of classic French culinary techniques.” — Head Chef, Daeun Kang

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“ It’s slightly otherworldly, like being in a Japanese restaurant in Paris or a French fine diner in Tokyo." _ Terry Durack | Good Food - SMH

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Private Dining Room

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Empty restaurant with large windows showing water, palm trees, and a bridge outside, set with tables, wine glasses, vases with flowers, and gold-colored pitchers.
A black bowl with a fresh salad of greens and red roasted peppers, garnished with lavender and green leaves, placed on a decorative base with green foliage around it, on a light-colored stone surface.
Oborozuki's dining room
Raw bar selection
An elegant appetizer featuring a finely chopped tartare topped with pink and purple edible flowers, served on a white, textured plate with a smear of red sauce.
Sake crystal glasses to be picked from our Louis Vuitton case.
A cocktail glass filled with a yellowish drink, garnished with lemon twisted peel and a pink flower, resting on a light-colored marble surface with a shadow cast to the left.
A chef pouring a green sauce onto a plated dish garnished with greens and edible flowers on a white plate.
Sake decanted at the table.
Elegant plated dish with a glazed meat portion, a vibrant orange sauce, carrots, and garnishes on a white round plate.
Slices of medium-rare steak garnished with microgreens, accompanied by a dollop of black puree, green peas, herbs, and sauce on a white plate.
A plated dish with sliced cooked meat, red sauce, purple edible flowers, and garnished with a line of white sauce on a round white plate.
Two restaurant staff members, a woman and a man, standing on a staircase inside a restaurant, wearing white shirts and green aprons, with a modern interior design.
Dessert with crispy caramelized tuile, creamy scoop, and crumbled biscuit on a white plate.